Easy Easter Brunch Bowls: Healthy & Make-Ahead for a Crowd

These healthy Easter brunch bowls are perfect for feeding a crowd and can be made ahead, simplifying your holiday meal prep.

This recipe focuses on fresh ingredients and minimal fuss, ensuring you spend less time in the kitchen and more time enjoying your holiday. Each serving provides about 18 grams of protein.

Healthy Easter Brunch Bowls

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• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

These healthy Easter brunch bowls are perfect for feeding a crowd and can be made ahead, simplifying your holiday meal prep. This recipe focuses on fresh ingredients and minimal fuss, ensuring you spend less time in the kitchen and more time enjoying your holiday. Each serving provides about 18 grams of protein.

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil

1 large onion, diced

2 bell peppers (any color), diced

1 pound lean ground turkey or chicken sausage, casings removed

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and black pepper to taste

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can corn, drained

1 cup cooked quinoa or brown rice

12 large eggs

1/2 cup milk or half-and-half

1 cup shredded cheddar cheese, plus more for topping

1/2 cup chopped fresh cilantro, for garnish

1 avocado, diced, for topping

Salsa or hot sauce, for serving

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Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook until softened, about 5-7 minutes. Add the ground turkey or chicken sausage, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.

2. Stir in the dried oregano, garlic powder, salt, and black pepper to the meat and vegetable mixture. Add the rinsed black beans and drained corn, stirring to combine. Cook for another 2-3 minutes to heat through. Remove from heat and gently fold in the cooked quinoa or brown rice. This forms the base of your bowls.

3. In a medium bowl, whisk together the eggs and milk or half-and-half until well combined. Season with a pinch of salt and pepper.

4. Lightly grease individual oven-safe bowls or a 9×13 inch baking dish. Divide the meat and vegetable mixture evenly among the bowls or spread it across the bottom of the baking dish. Sprinkle about half of the shredded cheddar cheese over the mixture.

5. Carefully pour the egg mixture over the filling in each bowl or over the casserole. Top with the remaining shredded cheddar cheese.

6. Bake in a preheated oven at 375 F (190 C) for 15-20 minutes for individual bowls, or 25-30 minutes for a casserole, or until the eggs are set and lightly golden brown. The center should not be jiggly.

7. Remove from the oven and let cool for a few minutes. Garnish generously with fresh cilantro, diced avocado, and serve with salsa or hot sauce on the side.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: main dish
• Cuisine: american

Nutrition

• Serving Size: 1 bowl
• Protein: 18

Keywords: brunch, easter, make ahead, healthy, crowd pleaser, egg, quinoa, chicken sausage, turkey, breakfast

What You’ll Love About This Quick And Easy Recipe

This recipe is a true lifesaver for anyone hosting Easter brunch, or any large gathering, really. It’s designed for simplicity and efficiency, making it ideal for busy families or those new to hosting. You’ll love how easily these bowls come together, utilizing common ingredients and straightforward steps. The make-ahead aspect is a huge plus, allowing you to prepare components the day before and simply assemble and warm them on the morning of your event. This means less stress and more time to connect with your loved ones. It’s a fantastic option for feeding a crowd because the individual bowls make serving a breeze, and guests can customize their toppings.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients ahead of time is the first step to a stress-free cooking experience. This recipe calls for readily available items you can find at any grocery store. Focus on fresh, good-quality produce for the best flavor.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 bell peppers (any color), diced
• 1 pound lean ground turkey or chicken sausage, casings removed
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 cup cooked quinoa or brown rice
• 12 large eggs
• 1/2 cup milk or half-and-half
• 1 cup shredded cheddar cheese, plus more for topping
• 1/2 cup chopped fresh cilantro, for garnish
• 1 avocado, diced, for topping
• Salsa or hot sauce, for serving

For simple substitutions, you can easily swap the ground turkey or chicken sausage for lean ground beef if that’s what you have on hand. If you prefer a vegetarian option, extra beans and corn, or even some crumbled firm tofu, can work well in place of the meat. Feel free to use any color bell peppers you like; a mix adds visual appeal. For the grain, cooked farro or even couscous can be used instead of quinoa or brown rice. When it comes to cheese, a Mexican blend or Monterey Jack would also be delicious alternatives to cheddar.

Time Needed From Start To Finish

• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes

If you choose to do some of the vegetable chopping and meat cooking the day before, your morning assembly and baking time will be significantly reduced, making this a truly quick and easy option for your brunch.

How To Make It Step By Step With Visual Cues

Follow these simple steps to create your delicious Easter brunch bowls. The key is to build layers of flavor and texture.

1. Sauté the Aromatics and Meat: Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook until softened, about 5-7 minutes. Add the ground turkey or chicken sausage, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.
2. Season and Combine Fillings: Stir in the dried oregano, garlic powder, salt, and black pepper to the meat and vegetable mixture. Add the rinsed black beans and drained corn, stirring to combine. Cook for another 2-3 minutes to heat through. Remove from heat and gently fold in the cooked quinoa or brown rice. This forms the base of your bowls.
3. Prepare the Egg Mixture: In a medium bowl, whisk together the eggs and milk or half-and-half until well combined. Season with a pinch of salt and pepper.
4. Assemble the Bowls (or Casserole): Lightly grease individual oven-safe bowls or a 9×13 inch baking dish. Divide the meat and vegetable mixture evenly among the bowls or spread it across the bottom of the baking dish. Sprinkle about half of the shredded cheddar cheese over the mixture.
5. Add Eggs and Bake: Carefully pour the egg mixture over the filling in each bowl or over the casserole. Top with the remaining shredded cheddar cheese.
6. Bake Until Set: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes for individual bowls, or 25-30 minutes for a casserole, or until the eggs are set and lightly golden brown. The center should not be jiggly.
7. Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish generously with fresh cilantro, diced avocado, and serve with salsa or hot sauce on the side.

Easy Variations And Serving Ideas That Fit Real Life

This recipe is incredibly versatile, making it easy to adapt for different tastes and occasions. For a kid-friendly twist, you might want to reduce the amount of bell pepper and ensure the sausage isn’t too spicy. Adding a dollop of sour cream or a sprinkle of mild cheese on top can also make it more appealing to younger palates.

When serving a crowd, consider setting up a “brunch bowl bar.” Have the warm bowls ready, and then offer an array of toppings in separate dishes. This allows guests to customize their meal. Beyond the suggested cilantro, avocado, and salsa, consider adding chopped green onions, a squeeze of lime juice, a dollop of Greek yogurt (for a healthier sour cream alternative), or even some crispy bacon bits. For a complete brunch spread, pair these bowls with a fresh fruit salad, some whole-wheat toast, or a simple green salad. You could also serve small, store-bought crescent rolls on the side for a touch of classic brunch comfort.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Being aware of these can help ensure your brunch bowls turn out perfectly every time.

One common mistake is overcooking the eggs. When eggs are overcooked, they become rubbery and dry. To avoid this, keep an eye on your bowls or casserole in the oven. The eggs are done when they are set in the center and no longer liquid, but still slightly tender. A slight jiggle in the very center is okay, as they will continue to cook a bit after being removed from the oven.

Another slip-up can be under-seasoning. Don’t be shy with salt and pepper, especially when cooking for a crowd, as flavors can sometimes get lost. Taste the meat and vegetable mixture before adding the eggs to ensure it has enough seasoning. Remember, you can always add more salt and pepper at the table, but you can’t take it away.

Finally, not draining excess fat from the ground meat can make your bowls greasy. After browning the ground turkey or sausage, use a spoon to carefully scoop out any rendered fat before adding the other ingredients. This keeps the bowls lighter and more pleasant to eat.

How To Store It And Make It Ahead Without Ruining Texture

One of the best features of these brunch bowls is their make-ahead potential and easy storage. To prepare ahead, you can cook the meat and vegetable filling (Step 1 and 2) up to two days in advance. Store it in an airtight container in the refrigerator. On the day of your brunch, simply warm the filling slightly in a skillet, then proceed with Step 3 (preparing the egg mixture) and subsequent steps.

Cooked brunch bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat individual portions, you can use the microwave for 1-2 minutes, or place them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. Covering them with foil during oven reheating can help prevent them from drying out. Freezing is also an option for longer storage; individual bowls can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The texture of the eggs might change slightly after freezing and thawing, but they will still be delicious.

Questions People Always Ask Before Making This Recipe

Can I use fresh herbs instead of dried? Absolutely! If using fresh oregano, you’ll want to use about three times the amount of dried oregano for a similar flavor intensity. Fresh cilantro is already called for as a garnish, but you could also stir some into the filling for extra freshness.

What kind of individual bowls should I use? Any oven-safe bowls will work, such as ceramic ramekins, small gratin dishes, or even sturdy glass baking dishes. Just ensure they can withstand the oven temperature.

Can I add other vegetables? Yes, this recipe is very flexible. Spinach, mushrooms, zucchini, or diced sweet potatoes would all be delicious additions. Just be sure to sauté harder vegetables with the onions and peppers to ensure they cook through.

Is it possible to make this completely vegetarian?

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.